Honey Spiced Duck

READY IN: 42mins
Recipe by JustJanS

We love duck as a treat when it's just the 2 of us and it goes really well with this Chinese style marinade. Prep time doesn't include marinading.

Top Review by Zara4085

This is absolutely gorgeous. Sooooo tasty. I used white wine vinegar instead of sherry wine vinegar - still tasted great. Better when marinaded over night, but about 5 hours will do. The duck fat/skin mostly drips off, but is used to make a light sauce - fantastic but I'm sure very fattening! Make this regularly and serve with new potatoes and french beans and a good bottle of Red Bordeaux.

Ingredients Nutrition

Directions

  1. Score the duck breast skin in a criss-cross fashion.
  2. Blend the honey, vinegar, soy sauce, ginger, garlic, cinnamon, five spice powder and pepper in a small bowl.
  3. Coat the duck in this marinade in a shallow bowl.
  4. Cover and leave for 1 hour or overnight.
  5. Set the oven to fairly hot, 200c/400f.
  6. Put the duck on a rack in a roasting tin, reserving the marinade.
  7. Cook for 20-30 minutes depending on their size and how well you like your duck cooked.
  8. Put the marinade and 40mls of the roasting juices in a small pan.
  9. Add the spring onions and bring to the boil.
  10. Simmer gently for 2 minutes.
  11. I serve the duck on a bed of rice with the sauce and spring onions spooned over, and sometimes some cranberry sauce to finish.

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